Risotto
“They called him the Milanese”.

PROCEDURE:
Prepare the light broth.
Then prepare the chopped shallot/onion and heat it in a pan with a tablespoon of oil, sauté it and set it aside.
Now toast the rice “dry”, without adding fats, pour in the wine and let it evaporate over high heat. Immediately add the onion sauté, prepared previously, and proceed with cooking the risotto, adding one ladle of broth at a time, making sure it is completely absorbed before adding more.Steep the saffron pistils in a little hot broth for a few minutes, then pour everything into the pot and continue cooking the rice.In a small pot, heat some white vinegar diluted with white wine and a knob of butter; we will use this mixture, once the rice is cooked and seasoned with salt, to stir our risotto together with the Parmigiano Reggiano. Let it rest for a minute and serve our Risotto alla Milanese.